Moroccan chicken tagine
400g chicken breast fillets, diced
2 teaspoons Moroccan seasoning
3 1/2 cups chopped pumpkin (in 1.5cm cubes)
400g can chickpeas, drained, rinsed
400g can no-added-salt chopped tomatoes
4 cups baby spinach or chopped silver beet
1 cup wholemeal couscous
3/4 cup low-fat Greek-style yoghurt, to serve
Total fat 12g
Saturated fat 4g
Dietary fibre 11g
- Spray a large non-stick frying pan with olive oil and set over medium heat. Add chicken, toss with Moroccan seasoning and cook, stirring occasionally, for 2 minutes, or until browned. Remove chicken from pan. Cover with foil and set aside.
- Spray pan with a little more oil. Add pumpkin and cook for 2–3 minutes, stirring often, until lightly golden. Add a good splash of water. Cover pan and lightly steam pumpkin for 5 minutes, or until it just starts to soften. Return chicken to pan with chickpeas and tomatoes. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, or until the sauce thickens and the chicken and pumpkin are cooked through. Stir through baby spinach to wilt.
- Meanwhile, cook couscous according to packet instructions. Fluff grains with a fork.
- Serve tagine with couscous, a dollop of plain yoghurt and cracked black pepper.
Make it gluten free: Use gluten-free couscous (or brown rice) and check seasoning and Greek-style yoghurt are gluten free.
If you prefer, use brown rice instead of wholemeal couscous.
Read more about this chef..